Spatchcock Turkey?
- Thread starter roburado
- Start date
smoker pete
New member
Yes I have. Here's a link to a 14 lb spatchcock turkey I did a while back on the MAK
http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/apple-smoked-14-lb-spatchcock-turkey-2006/
http://www.pelletsmoking.com/pelletsmoking-com-gallery-10/apple-smoked-14-lb-spatchcock-turkey-2006/
TentHunter
Moderator
Yep, after just one spatchcocked turkey I was hooked! It cuts the cooking time almost in half (at the same temp) and they turn out incredibly moist without brining.
If you have a favorite brine, by all means use it. You'll love it either way!
I like to stick to the 12 lb weight range (give or take a pound or two).
Many temp choices depending on how you like the skin. We usually place it skin-side up over top a pan with a bit of water, legs toward the heat source with a probe in the thickest part of the breast and cooked at around 275° to an I.T. of 165°F.
Like Pete, I think Apple Wood is about the best smoke profile and the chestnut brown color it gives to poultry is hard to beat.
Like Rip said, Go for it; you won't be disappointed!
If you have a favorite brine, by all means use it. You'll love it either way!
I like to stick to the 12 lb weight range (give or take a pound or two).
Many temp choices depending on how you like the skin. We usually place it skin-side up over top a pan with a bit of water, legs toward the heat source with a probe in the thickest part of the breast and cooked at around 275° to an I.T. of 165°F.
Like Pete, I think Apple Wood is about the best smoke profile and the chestnut brown color it gives to poultry is hard to beat.
Like Rip said, Go for it; you won't be disappointed!
Big Poppa
Administrator
Our biggest traffic comes for Thanksgiving...We will start the whole brine or no brine (Im a no brine) Stuffing ideas (cooked separately) and tales of woe and glee....but I digress
The biggest single factor with turkey is size....Size matters...The bigger the worst. Like Tent said I always look for 12 pounders...14 max
I love spatchcock turkey
The biggest single factor with turkey is size....Size matters...The bigger the worst. Like Tent said I always look for 12 pounders...14 max
I love spatchcock turkey
firehouse_bbq
New member
I cooked a spatchcock'd turkey last year and it was great. Did a 15 pounder I believe, over coals on the meadowcreek pig roaster and it was done in like 2-2.5 hours and tasted amazing.
roburado
New member
Thanks, Art. I do have the full-size rack. Whether or not i can do both on one layer probably depends on how big the bird and the prime rib are, I guess. I'll have to see how much real estate a 14-pounder will occupy. Plus, I don't even know how big a prime rib to make. Gotta pass by the Costco and some other sources to get some practice bird(s) and prime rib(s).
ACW3
New member
When I spatchcocked the 12 pounder, I actually split the bird into two pieces. This was from a video that showed a slightly different method of spatchcoking the bird. I also was able to fit a 4-rib RB on there. With all the other fixings, this was enough food for about ten people. All the RB was gone, except one bone. That was mine since I cooked everything. We don't have a dog. I made a good imitation on cleaning the bone, however. Good luck and keep us posted.
I just had another thought. You could start the RB by itself and take it about 3/4 the way to your final temp, pull it and stick it in the smoker box. Now cook the turkey on the top. Most of the turkey drippings will be pretty much over when the skin starts to really color up nicely. You can then put the RB back on the bottom shelf (if there isn't room on the top) and finish them together. You'll need to rest both the bird and RB to carve, so you may be able to time it just right at the end. It will be a bit of a guess, but the guests won't conplain. It will be really good eats.
Art
I just had another thought. You could start the RB by itself and take it about 3/4 the way to your final temp, pull it and stick it in the smoker box. Now cook the turkey on the top. Most of the turkey drippings will be pretty much over when the skin starts to really color up nicely. You can then put the RB back on the bottom shelf (if there isn't room on the top) and finish them together. You'll need to rest both the bird and RB to carve, so you may be able to time it just right at the end. It will be a bit of a guess, but the guests won't conplain. It will be really good eats.
Art